RBP Red Beans and Rice

RBP Red Beans & Rice

Monday's in New Orleans were traditionally the day to do laundry.  The women of the time would put a pot of red beans on the stove and leave it all day while they washed clothes.  More often than not, my Mondays are busy playing catch up from all the activities over the weekend.  This recipe is my go-to recipe for our busy Mondays.  You just dump everything into the Crockpot, turn it on, and leave it.

Ingredients:

1 large can (30 oz) Joan of Arc red beans

1 regular can (16 oz) Blue Runner cream style red beans 

diced onion*

minced garlic*

1 Hillshire Farms Turkey Kielbasa Sausage

2 bay leaves

2 dashes of Worcestershire Sauce

2 TBSP butter

handful of instant potato flakes

1 beer

salt and pepper to taste

*Use as much or as little as you like.  I like a lot of onion and garlic in most of my dishes, so naturally I put a lot of these in my red beans.

This recipe is an adaptation of my Aunt Judy's recipe.  I try to make it a bit healthier by using the turkey sausage, but I guess once I add the butter, potatoes, and beer it probably isn't. The butter and the potato flakes are used to thicken the liquid.

Chop up the onion, garlic, and sausage then put in the Crockpot.  Add both cans of beans, bay leaves, Worchestershire sauce, butter, potato flakes, salt, pepper, and beer.  Stir to mix well. Cover Crockpot and turn on low.  Cook all day.  Serve over rice.  The New Orleans way is to serve it over sticky white rice, but I use brown rice...again, to try to be healthier.

Enjoy!!